The beauty of veggie Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.

The key to success with Mason jar salads is the order you add your ingredients. Always add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing. 

You can experiment and use any combination of ingredients you prefer. This vegan jar version is filled with fresh garden goodies, but don’t hesitate to add your own touch by including rice, quinoa, beans, and/or nuts. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!

Ingredients for this Recipe :

Special Equipment:

• 6 quart-sized mason jars

Basic Balsamic Dressing:

• 2/3 cup extra virgin olive oil
• 1/3 cup good balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tsp fresh oregano leaves
• 3 tbsp fresh lime juice
• 1 tbsp maple syrup
• Sea salt and black pepper, to taste

Salad Ingredients:

• 2 medium English cucumbers, chopped
• 2 large bell peppers, seeded, chopped
• 115-oz. can chickpeas, rinsed, drained
• 1 cup cherry or grape tomatoes, cut in half
• 2 heads Romaine lettuce, chopped
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup fresh basil leaves, chopped

How to Make Veggie Mason Jar Salad :

Step One:

To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or another non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

Step Two:

Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set them aside.

Step Three:

Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

Serving Suggestions :

Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!

Other Recommending Vegan Recipes –

Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio

Keto kale chips recipe – How to Make Crispy Kale Chips

Cauliflower mash recipe – Garlic & Chive Cauliflower Mash

Print Recipe

Veggie Mason Jar Salad with Homemade Dressing

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Main Course, Salad – American

Serves: 6

Prep Time: 30 minutes – Cooking Time: n/a – Total Time: 30 minutes

Easy vegan jar version is filled with fresh garden goodies. Enjoy!

Ingredients

• Special Equipment:
• 6 quart-sized mason jars
• Basic Balsamic Dressing:
• 2/3 cup extra virgin olive oil
• 1/3 cup good balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tsp fresh oregano leaves
• 3 tbsp fresh lime juice
• 1 tbsp maple syrup
• Sea salt and black pepper, to taste
• Salad Ingredients:
• 2 medium English cucumbers, chopped
• 2 large bell peppers, seeded, chopped
• 115-oz. can chickpeas, rinsed, drained
• 1 cup cherry or grape tomatoes, cut in half
• 2 heads Romaine lettuce, chopped
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup fresh basil leaves, chopped

Instructions

1

To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or another non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

2

Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set them aside.

3

Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

4

Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!